1⁄4 cup freeze-dried strawberries + more for garnish
2 cups unsweetened coconut flakes or shredded coconut
3 Tablespoons pure maple syrup
7 Tablespoons coconut butter or coconut cream
1 1⁄2 teaspoons pure vanilla extract
1 pinch sea salt
1 cup (about 6 ounces) semi-sweet or dark chocolate chips
1⁄2 Tablespoon unrefined virgin coconut oil
Instructions
Line an 8.5 x 4.5 or 9 x 5-inch loaf pan with unbleached parchment paper.
Place a heaping 1⁄4 cup of freeze-dried strawberries in a food processor and process until pulverized. Add coconut flakes, maple syrup, coconut butter, vanilla extract and salt. Pulse until mixture is well combined and sticky.
Transfer mixture to the prepared loaf pan. Press mixture firmly into a single layer. You can use the bottom of a measuring cup to make sure the mixture is well packed. Place in freezer for 30 minutes.
In a double boiler or heatproof bowl set atop a saucepan of simmering water, melt the chocolate chips and coconut oil and stir until smooth.
Remove mixture from the loaf pan and cut into 12 bars. I like to cut in half lengthwise and then make 5 cuts crosswise, which will you give you 12 (2 x 1-inch) pieces. Gently submerge each bar into the melted chocolate letting excess chocolate drip back into the bowl and place on a plate or small baking sheet lined with parchment paper. Sprinkle immediately with freeze-dried strawberry pieces. You want to add these before the chocolate sets or they won't stick.
Transfer bars to fridge to allow the chocolate to set, then serve. Store leftovers in the refrigerator in a covered container lined with parchment paper.
Recipe by Pamela Salzman at https://pamelasalzman.com/strawberry-mounds-bars-recipe/